Satay Chicken

Satay Chicken with pineapple sambal

Some of my favourite memories from trips to Malaysia and Indonesia are of eating satay chicken skewers from street stalls – I’ve tried all sorts of complicated recipes at home to recreate the flavour, without success. Then I came across Ayam satay sauce – made in Malaysia from peanuts, coconut milk, lots of herbs and spices (and no additives) … I’m not opposed to a quality short-cut, especially when it tastes this good. Part of the charm of a genuine satay is the smokiness from a charcoal grill, if you don’t have one, get your grill pan good and hot and let the meat get a good charring. This recipe can also serve 2 as a main course with rice, the pineapple salsa is my addition to add a bit of freshness … and a glass of Logan’s Clementine pinot gris skin-contact rosé rounds things out nicely. Makan!

Serves 4 as a starter

Ingredients
  • ¼ cup vegetable oil
  • 3 cloves garlic, crushed
  • 1 tablespoon grated ginger
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 600g chicken thigh fillets
  • 250ml Ayam satay sauce
  • ½ cup coconut milk
  • 2 teaspoons sambal oelek
  • Salt flakes, to taste 
  • Lime wedges, for serving

 

Pineapple Salsa

  • 1 Lebanese cucumber, seeded and finely diced
  • 1 small red onion, finely diced
  • ¼ pineapple, finely diced
  • 10 mint leaves, finely shredded
Method
  1. Combine oil, garlic, ginger, coriander and cumin.
  2. Cut chicken into bite-sized pieces, add to oil mixture, mixing well to combine, cover and refrigerate for at least 30 minutes.
  3. Meanwhile, make Pineapple Salsa: combine all Ingredients and set aside.
  4. Combine satay sauce, coconut milk and sambal oelek in a small saucepan and bring to a simmer. Set aside to keep warm.
  5. Heat barbecue or char-grill pan to hot.
  6. Thread chicken onto skewers, sprinkle with salt and grill for about 2 minutes each side, until just cooked through.
  7. Serve with Pineapple Salsa, satay sauce and a lime wedge on the side. 

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